A combined high pressure carbon dioxide and high power ultrasound treatment for the microbial stabilization of cooked ham
详细信息 查看全文
- 作者：Giovanna Ferrentinoa ; Sara Spilimbergob ; sara.spilimbergo@unipd.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：Cooked ham ; High pressure carbon dioxide ; High power ultrasound ; Microbial stabilization ; Shelf life
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：174
- 期：Complete
- 页码：47-55
- 全文大小：408 K
文摘
- •
HPCD + HPU is an innovative combined treatment for the microbial stabilization of cooked ham.
- •
The microbial stability of HPCD + HPU treated product was assured up to 3 weeks of storage.
- •
pH, acidity and texture of the HPCD + HPU treated product were stable for 4 weeks of storage.
- •
Color changes of the HPCD + HPU treated product were perceivable after the second week of storage.